Caldo Gallego

Instructions

1. Prepare the beans
   Drain and rinse the soaked white beans. Place them in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain and set aside.
2. Build the soup base
   In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Add meats and seasonings
   Add the ham hock or salt pork and chorizo to the pot. Cook for 5-7 minutes until the chorizo releases its oils and begins to brown. Stir in the paprika, bay leaves, and a pinch of salt and pepper.
4. Combine beans and stock
   Add the partially cooked beans to the pot, along with the chicken stock or water. Bring to a boil, then reduce heat to a gentle simmer. Cook covered for about 45 minutes, or until the beans are almost tender.
5. Add potatoes
   Add the diced potatoes to the pot and continue simmering for another 15 minutes, or until the potatoes are nearly fork-tender.
6. Incorporate greens
   Add the chopped collard greens and rapini to the pot, stirring to submerge them in the broth. Simmer for another 15-20 minutes until the greens are tender but still bright.
7. Finish and adjust seasoning
   Remove the ham hock if used, shred any meat and return it to the pot. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.